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You are here: Home / Baking / Beer Biscuits from Scratch

Beer Biscuits from Scratch

March 11, 2016 By MaryJo 2 Comments

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Last Updated on September 15, 2024

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Towel lined basket with biscuits.

You’ve probably all heard of beer bread, right?  But have you heard of Beer Biscuits?  Possibly my all-time favorite biscuit recipe is this one that I adapted from The recipe was printed in the Minneapolis Star Tribune Taste Section a couple of years ago.  If you’ve never heard of her before, Beatrice Ojakangas is a prolific cookbook author and member of the James Beard Cookbook Hall of Fame who hails from northern Minnesota and who has been called the Julia Child of Finnish cuisine.

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  • How to Make Beer Biscuits
  • When to Serve Beer Biscuits
  • Beer Biscuits from Scratch

How to Make Beer Biscuits

I love this recipe for many reasons besides the fact that it’s so delicious.  First of all, there’s no expensive store-bought mix with all kinds of additives and preservatives. You probably have all of the ingredients in your house right now.   There’s no measuring of shortening (I’ve always hated that mess), and no cutting-in of shortening or butter.  Just pour beer in a liquid measuring cup to the 3/4 cup line, then add canola oil to the 1 cup line (you’ll figure out what to do with the rest of the bottle of beer).

I like to use my A dough whisk mixing biscuits in a bowl.

Turn the dough out of the bowl onto a floured work surface, gather it together into a ball, and LIGHTLY knead it together 4 or 5 times so it smooths out.

Biscuit dough ready to be gathered up.

You don’t really even need a rolling pin because you can just pat the dough out with your hands.  And, if you cut out the biscuits with a pizza cutter like I do, there’s no re-rolling of scraps with the possibility of some of the biscuits coming out a little tough.  If you do use a biscuit cutter, always use a sharp one and push straight down, don’t twist the cutter or your biscuits won’t rise as high.

Using a pizza cutter to cut out the biscuits.

When to Serve Beer Biscuits

These are great for breakfast with butter and honey, OR for that Southern delight known as biscuits and sausage gravy (YUM!); they make cute little appetizer sandwiches for happy hour if you split and fill them with little slices of leftover ham or some chicken salad; serve them with chili or stew at dinner and modestly accept your family’s praise; add a couple of tablespoons of sugar to the dry ingredients, cut them a little larger, and they make splendid strawberry shortcakes.

Beer biscuits hot out of the oven on a cooling rack.

You won’t taste beer, but you will find that they rise high and light.  Leftover biscuits can be sealed in a plastic bag and kept at room temperature for a couple of days, then reheated for just a few seconds in a microwave.

So try these little gems next time you’re looking for a quick and easy treat to serve with any meal.

Beer biscuits from scratch. | joeshealthymeals.com

Beer Biscuits from Scratch

Quick bread recipe.
5 from 2 votes
Print Pin Rate Save Saved Recipe
Course: Quick Bread
Cuisine: American
Keyword: beer biscuits
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 27 minutes minutes
Servings: 12
Calories: 123kcal
Author: Joe Boyle

Ingredients

  • 2 cups all-purpose flour (240 grams) , plus extra for rolling dough
  • 1 tablespoon double acting baking powder (12 grams) like Argo brand
  • 1 teaspoon fine sea salt (6 grams)
  • 3/4 cup beer (6 fluid ounces) (I use a lager like Yuengling or Bud)
  • 1/4 cup canola oil (2 fluid ounces)
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Instructions

  • Preheat oven to 450°F.
  • In a medium bowl, combine flour, baking powder, and salt.
  • Stir in oil and beer until a stiff dough forms.
  • Turn out onto a floured work surface and knead lightly 4 or 5 times.
  • Using a floured rolling pin, roll dough to 3/4” thickness.
  • Using a pizza cutter, cut dough into 12 squares.
  • Place on a parchment-lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove from oven and serve warm.

Nutrition

Calories: 123kcal

nutrition label

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Filed Under: Baking

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Reader Interactions

Comments

  1. Eileen

    March 12, 2016 at 12:30 pm

    5 stars
    They sound wonderful. I will have to try it.
    Eileen

    Reply
    • Joe

      March 12, 2016 at 2:01 pm

      Eileen…they are easy to make and taste great.

      Reply
5 from 2 votes

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